I would suggest a recipe from our good friend Rick Bayless; Tomatillo Sauce
3 garlic cloves peeled
1-2 serranos or 1 jalapeno stemmed and quartered
1-1/2 lbs (10-12 medium) tomatillos-husked, rinsed and quartered
3/4 cup loosly packed cilantro
3 T vegetable oil, olive oil, or bacon drippings
2 cups chix broth
- Run a food processor or blender and add in the garlic and chili's one at a time. Let each piece get finely chopped before adding the next.
- Add the tomatillos and cilantro and process until smooth.
- Heat the oil in a medium size saucepan over medium heat and add the puree, stirring nearly constantly until the mixture has reduced to the consistency of thick tomato sauce. About 7 minutes. (The more you cook it the richer and sweeter it will be)
- Add the chix broth and simmer over medium heat for another 10 minutes to blend the flavors.
Spoon this over your enchiladas and bake as per your recipe. Crack a cold one and give me a call for dinner!